Divine Dark Chocolate Tofu Cream Pie

Using a food processor (or a plastic bag and a kitchen mallet), crumble about 8 graham vegan crackers fairly finely (adjust this amount as needed to fit the pie plate you're using, and/or if you want a thicker or thinner crust). Melt about half a stick of margarine and mix it in with the crumbs (add more if it needs it) to make your pie crust...don't totally saturate it, though. Press the mixture into your pie plate and bake in a 350-degree oven for 5-10 min. until its a light golden brown (watch it carefully)!
Meanwhile, put one package of silken tofu in the blender until its very smooth. Scrape the tofu into a large bowl. Melt anywhere from 6 to 12 oz. of bittersweet chocolate chips (1/2 bag to whole bag depending on your preference; I used about 3/4 of the bag or 9 oz.) in a double boiler and add some margarine to prevent it from sticking. Fold the chocolate mixture into the blended tofu and mix well (be patient!).
Gently spread the chocolate filling into your pie crust, then pop the whole thing back into the oven at 350 for another 5 or 10 minutes (use your judgment). When the filling looks like its setting, remove from the oven, cool on a rack, and then chill in the fridge. Then cut into slices and enjoy the chocolaty goodness...easy and tasty! :o)
The chocolate-tofu part could also be used for éclair filling, as filling between cake layers, or simply poured into bowls and allowed to set for some tasty chocolate pudding. I'm going to try whipping it with a hand mixer for a while, too, to see if I can get a reasonably good chocolate mousse (mmm!)